Cornmeal Battered Fried Chicken Recipes

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CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CORNMEAL BATTERED FRIED CHICKEN



Cornmeal Battered Fried Chicken image

Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs fryer, cutup
2/3 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/8 teaspoon ground red pepper
1 beaten egg
1/2 cup milk
2 tablespoons cooking oil
plus cooking oil or shortening, enough for deep frying

Steps:

  • Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
  • Drain the chicken and pat dry with paper towels.
  • For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
  • Heat oil for frying to 365°F.
  • Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
  • Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
  • Carefully remove and drain on paper towels, or paper bag.
  • Keep warm while frying the remaining chicken.

RACH'S SPICY & CRUNCHY CORNMEAL-CRUSTED FRIED CHICKEN



Rach's Spicy & Crunchy Cornmeal-Crusted Fried Chicken image

Cornmeal gives this fried chicken recipe from Rach extra crunch.

Provided by Rachael Ray

Number Of Ingredients 17

1/4 cup cornstarch
1/4 teaspoon baking powder
Frying oil
such as canola or vegetable
8 pieces bone-in
skin-on chicken from 1 chicken cut into pieces or pick and choose your favorite cuts
Salt and pepper
3/4 cup flour
1/4 cup cornmeal
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground thyme
1 teaspoon smoked sweet paprika
About 1/8 teaspoon
a couple of healthy pinches
cayenne pepper
4 large egg whites

Steps:

  • Preheat oven to 250°F Heat about 2 to 2 1/2 inches of oil in a heavy pot or Dutch oven over medium to medium- high heat
  • In a shallow bowl, combine flour, cornmeal, cornstarch, baking powder and spices
  • In another bowl, beat the egg whites until foamy
  • Clean and pat chicken very dry
  • Season liberally with salt and pepper
  • Turn each piece in the egg whites to coat then in the spiced flour mixture
  • Fry the chicken in batches, 10-12 minutes, until deep golden in color and juices run clear
  • Keep fried chicken warm in the oven on a cooling rack placed over a baking sheet
  • Serve with hot sauce and honey for topping

FRIED CHICKEN WITH CORNMEAL



Fried Chicken With Cornmeal image

Provided by Linda Wells

Categories     dinner, main course

Time 3h30m

Yield Eight to 10 servings

Number Of Ingredients 10

3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed
1 cup lemon juice
1 teaspoon kosher salt
1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce
1 1/2 cups yellow cornmeal
1 teaspoon salt
Vegetable oil
1 tablespoon fresh marjoram, chopped
Sprigs of fresh rosemary for garnish
1 lemon, thinly sliced, for garnish

Steps:

  • Trim the chickens of as much obvious fat as possible.
  • In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
  • Preheat the oven to 425 degrees.
  • In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
  • In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
  • Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

PERFECT CRISPY FRIED CHICKEN



Perfect Crispy Fried Chicken image

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

Provided by arthurfl99

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 13h10m

Yield 3

Number Of Ingredients 14

3 chicken leg quarters, cut into thighs and drumsticks
2 cups buttermilk, or as needed to cover
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon baking powder
⅛ teaspoon cayenne pepper
4 egg whites, beaten until foamy
vegetable oil for frying

Steps:

  • Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  • Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  • Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
  • Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  • Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
  • Preheat oven to 250 degrees F (120 degrees C).
  • Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

Categories     Milk/Cream     Chicken     Bake     Marinate     Parmesan     Lemon     Cornmeal     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

3/4 cup buttermilk
1 teaspoon freshly grated lemon zest
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 1/2 teaspoons cayenne
a 3-pound chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
1/2 teaspoon paprika
an egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted

Steps:

  • In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
  • Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

CORNMEAL COATING



Cornmeal Coating image

This is a basic coating for fried fish. You can substitute any type of fish you like.

Provided by SABRYSON

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 12

½ cup milk
1 tablespoon lemon juice
4 (3 ounce) fillets cod
1 cup oil for frying
⅓ cup cornmeal
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper

Steps:

  • In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
  • In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
  • Fry cod fillets in hot oil until golden brown.

Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

This has a really nice crispy, flavorful crust...it originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...

Provided by teresas

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

3/4 cup buttermilk
1 teaspoon lemon zest, freshly grated
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leave
2 teaspoons salt (divided)
1 1/2 teaspoons cayenne pepper (divided)
3 lbs chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/3 cup dry breadcrumbs
1/4 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon paprika
2 large eggs
2 tablespoons cold water
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted

Steps:

  • In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (I put everything in a large zip lock bag.).
  • Preheat the oven to 425°F.
  • In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
  • In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
  • Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
  • Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
  • (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
  • Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.

Nutrition Facts : Calories 1143.5, Fat 79.5, SaturatedFat 24.4, Cholesterol 378.4, Sodium 1658.6, Carbohydrate 30.9, Fiber 2.6, Sugar 3.8, Protein 74

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